Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Vegetable-stuffed Crepes
- For the crepes
- 250 grams Pastry flour
- ¼ l milk
- ⅛ l mineral water
- 4 eggs
- salt
- freshly ground white peppers
- 3 Tbsps vegetable oil (for frying)
For the crepes, mix flour, milk, mineral water and eggs to a smooth batter. Season batter with salt and pepper and let stand for about 25 minutes.
For each crepe, heat a small amount oil in a nonstick skillet. Thinly and evenly spread 1-2 tablespoons batter into skillet and fry crepe about 1 minute on each side. Repeat with remaining batter. Cover finished crepes to keep warm until serving.
For the filling, rinse, trim and peel carrots, leeks and celery as necessary and cut into matchstick-thin strips.
For the filling, melt butter in a saucepan and briefly sauté carrots, leeks and celery. Pour white wine into saucepan, simmer over low heat for about 5 minutes and season with salt and pepper.
Fold crepes into pockets and stuff with filling to serve.
Serving tip: Give a decorative touch to the crepes by making vegetable pearls. Cut small balls from the vegetables with a small melon baller, sauté briefly until softened and place in crepes with the vegetable strips.
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |